Healthy Shrimp Avocado Salad
A delightful blend of flavorful shrimp, creamy avocado, and crunchy vegetables, this salad is perfect for a light lunch or refreshing dinner.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled, deveined, and cooked Fresh or frozen shrimp can be used.
- 2 large ripe avocados, cubed Use fresh avocados for the best flavor.
- 1 cup cherry tomatoes, halved
- ½ English cucumber diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro or parsley, chopped For garnish.
Dressing
- 2 tablespoons olive oil
- 1 large lime, juiced
- 1 tablespoon Greek yogurt (optional) Skip for dairy-free option.
- 1 small clove garlic, minced
- Salt and black pepper, to taste
Instructions
Cooking Shrimp
- Bring a medium pot of salted water to a boil.
- Cook the shrimp for 2–3 minutes until they turn pink and opaque.
- Drain the shrimp and immediately plunge them into ice water to stop the cooking process. Pat dry.
Making the Dressing
- In a small bowl, whisk together olive oil, lime juice, garlic, and Greek yogurt (if using). Season with salt and pepper to taste.
Assembling the Salad
- Cut the cherry tomatoes in half. Dice the cucumber and finely chop the red onion.
- In a large bowl, combine the cooked shrimp, cubed avocados, halved tomatoes, diced cucumber, and chopped onion.
- Gently toss everything together with the dressing.
- Sprinkle with fresh cilantro or parsley and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to one day. Best enjoyed fresh due to avocado browning.